Vegan Halloween Gingerbread

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Whip up a batch of these Vegan Halloween Gingerbread Mummies, Skeletons and Vampires this Halloween. They're the perfect treat.

Prep Time20

Cook Time10

Chilling time2

Total Time2 30

Course: Snack

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: cinnamon, dark muscavado sugar, ginger, golden syrup, icing sugar, self raising flour, treacle, vegan butter

Servings: biscuits

Calories: 236.75kcal

Add the butter, sugar, golden syrup and treacle to a heavy bottomed pan and melt over a low heat.
Once melted, leave to cool for 5 minutes.
Add the flour and spices to a large mixing bowl then pour in the butter and sugar mix, stirring until it comes together in a ball of dough.
Wrap the dough in clingfilm then chill in the fridge for 2 hours or ideally overnight.
Pre-heat your oven to 180 C / 350 F / gas mark 4.
Line baking trays with baking paper.
Once the dough has chilled and become firm, lightly dust a work surface and roll out the dough until roughly 5mm thick.
Using your desired cookie cutter, cut out your gingerbread shapes.
Transfer the gingerbread to your baking trays then place into the centre of your oven for 10 minutes.
Take the gingerbread out of the oven and leave to cool on the baking trays until they have cooled slightly and firmed up.
Transfer to a wire rack to cool completely.
Once the gingerbread is cold, mix up the icing sugar and water until you have a stiff but pipeable icing.
Divide the icing between 3 bowls and colour some red and some black.
Fill 3 piping bags with the 3 different colours (white, red and black).
Pipe dots and stick the edible eyes onto the gingerbread men.
Pipe the remaining details such as bandages, bones and fangs.